Food Smokers and Smoking Tips/Tricks/Techniques

Looks good from here.

 

Turned out ok. A little dry, I should have pulled 30 mins earlier. Still not bad for my first real brisket attempt though.

 

How is the fatty end? Did it taste good?

 

I found a small grate someone left out camping that I welded legs on to make a shelf.

 

“The waiting is the hardest part”

 

The fatty end was a little better. Still dry though. The flavor was pretty good overall though. Not sure if I just over cooked or what. I didn’t wrap either. I think the next one I’ll try wrapping

 

Did you wrap it? I’m a big proponent of butcher paper. No foil here and I always feel it’s help hold the moisture. That fat soaked paper in the rest helps soo much.

Also retains the bark

 

Looks good. Nice job.

 

Congrats on your first brisket

 

Found what I hope is a good price for my first attempt on the smoker. 8 lb. Boston Butt for $10.22. Rub it tomorrow, going on early Monday morning.

 

Pretty dry the bark was a little too much for me too. Shit was like a rock on most parts. Will try another in a few weeks but definitely gonna wrap the next one and hope it stays more moist. The point was pretty damn good but the flat was just... meh.

 

If it's dry, soak it in warm beef broth.

 

Hell yeah! You did it!

 

Went to the store to get some steaks. Butcher cut the wrong ones.

I was like ummm.

 

The dry briskets I've had/cooked were from being underdone. I don’t wrap most of the time, and they have come out fine for me. The last couple I’ve done were prime grade from sams. I think grade has something to do with it as well.

 

Anyway got what I went after and bought the ribeyes he cut thinking that was what I wanted. Even though I said New York Strips. Me and my partner at work Monday will be having ribeyes.

Tonight we’re having 1-1/2” thick New York Strips though. Got them sitting in some goodness marinating.

 

Also to add to this. Sometimes you just get a bad brisket and it dont matter how good a job you do.

 

1-1/2 is around the mark when the Strips transform to Slabs.

 

I like to consider it a small roast with all the greatness of a steak.

 

Ya you may need to wrap if the bark was too much for you. How many hours did you end up on?